shock! horror! no burgers thread!

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― Fritz Wollner (Fritz), Monday, 5 June 2006 19:44 (nineteen years ago)

burger recipes & best burger ever stories please

― Fritz Wollner (Fritz), Monday, 5 June 2006 19:45 (nineteen years ago)

Hamburgers are proof that god loves us and wants us to be happy.

Not overmixing/overhandling the meat when forming patties is the most U&K. Just barely enough handling to get them to hold together AND NO MORE. Don't mix spices or salt/pepper throughout the meat, just season the outside of the patties. (You'll get some in each bite anyway.)

― The Jazz Guide to Penguins on Compact Disc (Rock Hardy), Monday, 5 June 2006 20:39 (nineteen years ago)

Don't use that incredibly lean meat! I like 'em made from maximum 88% lean. Formed about 3/4" thick, grilled about 7 min/side over a hot fire, with Tillamook extra sharp cheddar, dill pickle slices, and yellow mustard.

― Jaq (Jaq), Monday, 5 June 2006 21:51 (nineteen years ago)

i disagree, i had a tremendous burger one time in spain that was spiced and had onions in it too. xpost.

also, C/D those "gourmet" burgers that are yes, made from good quality meat, but are so round in shape that they require the eater to dislocate his jaw in order to take a bite.

i say, D. how can you eat if you cant fit in mouth?

― AaronK (AaronK), Tuesday, 6 June 2006 03:15 (nineteen years ago)

3/4" is perfect. compare to 1.5-2"!

― AaronK (AaronK), Tuesday, 6 June 2006 03:16 (nineteen years ago)

My boyf reckons if you can't hold it in one hand and take a bite comfortably, it isn't a good burger. Cutting a burger in half for better handling is the ultimate faux pas in his book. But I like big burgers! Who is right?

― Mädchen (Madchen), Tuesday, 6 June 2006 08:15 (nineteen years ago)

i spice the meat a little bit - just chop up an onion and grind some black pepper into the meat + toss in a little bit of japanese breadcrumbs (panko) + a beaten egg. i'm always tempted to put more stuff in but they really don't need it. i also get really nice meat from a hallal butcher down the street when i have time. mmmm.

i like a big burger too but agree that cutting a burger in half degrades the form. you're both right. really any size burger is OK as long as the bun:burger ratio is right.

― Fritz Wollner (Fritz), Tuesday, 6 June 2006 11:42 (nineteen years ago)

another nice thing about burgers is being able to make 6 people dinner for about 10 bucks tops.

― Fritz Wollner (Fritz), Tuesday, 6 June 2006 11:44 (nineteen years ago)

we have burgers with swiss cheese, bacon and grilled onions on a kaiser bun. i just put salt and pepper on them for seasoning cuz i'm lazy, but i could see puttin in all kinds of things to make them interesting. once we put big chunks of blue cheese in the middle, damn that was good! but it did kinda make em more round too.

― jdchurchill (jdchurchill), Tuesday, 6 June 2006 18:44 (nineteen years ago)

what are people's thoughts on butterburgers? too much?
i get relatively fatty meat, salt and pepper it, a good bit of worchestshire, bit of onion. mixing some pesto into mayo is a good occassional change from ketchup.

― oops (Oops), Tuesday, 6 June 2006 23:16 (nineteen years ago)

My burger patties always fall to bits while I am cooking them, even when I add an egg and some breadcrumbs. I'm not sure what I do wrong :(

― Trayce (trayce), Wednesday, 7 June 2006 04:08 (nineteen years ago)

Are you starting with really cold meat, or meat that's been frozen and thawed out? Adding a watery seasoning like worcestershire sauce?

― The Jazz Guide to Penguins on Compact Disc (Rock Hardy), Wednesday, 7 June 2006 13:12 (nineteen years ago)

what are butterburgers?!?

― Fritz Wollner (Fritz), Wednesday, 7 June 2006 14:33 (nineteen years ago)

I googled it yesterday and my arteries clamped up in self defense.

― The Jazz Guide to Penguins on Compact Disc (Rock Hardy), Wednesday, 7 June 2006 14:43 (nineteen years ago)

If it's a Culver's ButterBurger, it's just a burger on a buttered bun. Which is what I do when I toast the buns on the grill anyway.

My parents used to top grilled steak with a huge lump of butter. That seems overkill to me.

― Jaq (Jaq), Wednesday, 7 June 2006 15:16 (nineteen years ago)

I have made two different kinds of burgers since barbecue season started - one with pork mince, a little chopped pineapple and some fresh coriander, moistened with chili oil; and one with lamb mince, a little salami for the fat content and a change of texture, and a few juniper berries.

― aldo_cowpat (aldo_cowpat), Wednesday, 7 June 2006 15:27 (nineteen years ago)

ol ground beef just aint good enough, eh cowpat? thats the kinda burgers people who are bored of burgers make. i heard about west town tavern servin up kobe burgers and they were like $50. but the waitress said they were really really good.

― jdchurchill (jdchurchill), Wednesday, 7 June 2006 20:08 (nineteen years ago)

former occasional meatcutter's semi-informed opinion:

buy cheap +/-80% lean chuck and food-processor with half a sweetish onion, salt and pepper. remove when barely ground. handle as little as possible, form into even 3" patties, cook quickly over a grill using a drip-pan to prevent the fat from striking the coals and smoking, serve on grilled wheat roll with home-made plum catsup.

― remy (x Jeremy), Wednesday, 7 June 2006 21:42 (nineteen years ago)

Remy, you da man. (plz post plum catsup recipe)

― The Jazz Guide to Penguins on Compact Disc (Rock Hardy), Wednesday, 7 June 2006 22:50 (nineteen years ago)

i thought part of the point of grilling was to ALLOW the drippings to smoke and coat the burger with fat smoke for extra taste?

― AaronK (AaronK), Wednesday, 7 June 2006 23:59 (nineteen years ago)

Yeah, I don't use a drip pan either -- I might if I saw ash flying up instead of atomized fat, but I don't.

The dying breed of burger places: joints that used to smash a 2 oz. knob of very fatty beef down into a patty thin enough to read the newspaper through, sold for something crazy like $.50 each. The Hamburger House in Aberdeen, MS, used to be one of these, but they went bust in the mid-80s. Bill's Hamburgers in Amory is still hanging in there, but each new owner makes the beef patty bigger and charges more for it. There used to be something charming about plopping down at the lunch counter and ordering half a dozen burgers and a bag of potato chips, now 2 is a meal and 3 is gluttony. They still taste good, though. At Bill's, ordering the burgers "with" means onions, mustard and hot sauce.

― The Jazz Guide to Penguins on Compact Disc (Rock Hardy), Thursday, 8 June 2006 01:21 (nineteen years ago)

by butterburgers i meant making an indent in a ball of ground beef with your thumb, putting a bit of butter in there, and then folding the beef back around it and making the patty.

― oops (Oops), Thursday, 8 June 2006 04:21 (nineteen years ago)

I put a bit of herbed (usually garlic) butter in the middle -- it's yummy, not gross. You want low-fat food, don't eat a hamburger. I've also put goat cheese in the middle -- also yum.

Let me add my voice to the chorus on this thread: you want fairly fatty ground-beef, and you don't want to over-handle it.

― Colin Meeder (Mert), Thursday, 8 June 2006 12:30 (nineteen years ago)

I'm doing burgers tomorrow because of this thread. Butter may well be involved now. Cheers!

― ailsa (ailsa), Thursday, 8 June 2006 19:50 (nineteen years ago)

Butter was not involved. Tomatoes and basil were though. Num num.

― ailsa (ailsa), Friday, 9 June 2006 11:26 (nineteen years ago)

i'm gonna have to try putting goat cheese in the middle

― oops (Oops), Friday, 9 June 2006 20:12 (nineteen years ago)

was the basil in the meat or on top?

― Fritz Wollner (Fritz), Saturday, 10 June 2006 14:53 (nineteen years ago)

The other week I ground up some lovely lamb with feta and thyme and mint and ate the resulting grilled burgers with more mint and pickled onions. And I'm looking forward to doing it again.

― Paul Eater (eater), Saturday, 10 June 2006 17:41 (nineteen years ago)

does preferring turkey burgers make me a philistine? at the risk of TMI let's just say my digestive system has "issues" w/ground beef. anyway I add chopped onions & a bit of bottled BBQ sauce to the ground turkey and that makes em nice and moist. and I follow Rock Hardy's guidelines about forming the burgers etc.

weird aside: a couple weeks ago I spotted a wild turkey in Riverside Park, that's in the northern reaches of Manhattan NYC! Bizarre.

― m coleman (lovebug starski), Sunday, 11 June 2006 11:55 (nineteen years ago)

Basil mixed through the meat, with tomato puree as well as onion and garlic. Then some mozarella melted on top, with a bit of fresh basil too.

― ailsa (ailsa), Sunday, 11 June 2006 13:51 (nineteen years ago)

its got to have beetroot.

― sunny successor (katharine), Tuesday, 13 June 2006 14:15 (nineteen years ago)

Coo, beetroot sounds good. Actually, everything on this whole thread sounds good.

(I should clarify, when I said "fresh basil too", I mean just some extra ripped basil leaves on top of it as well as the mozarella in the bun, the basil that went into the burger was also fresh, but I guess dried would work OK if necessary)

― ailsa (ailsa), Tuesday, 13 June 2006 17:46 (nineteen years ago)

m, anything done with ground beef is as good or better with ground turkey: meatballs, chili, sloppy joes....

― oops (Oops), Tuesday, 13 June 2006 21:53 (nineteen years ago)

Sunny otm about the beetroot!

Classic aussie burger with "the lot": that must at least include cheese, beetroot, bacon, a fried egg and fried onion. Some also like pineapple - I'll pass.

Pickles are a no no.

― Trayce (trayce), Wednesday, 14 June 2006 01:59 (nineteen years ago)

Sounds awful -- I'd like to try it.

― The Jazz Guide to Penguins on Compact Disc (Rock Hardy), Wednesday, 14 June 2006 12:44 (nineteen years ago)

there are a few places in nyc that serve burgers with "the lot." i saw a picture of one in new york magazine recently in article about aussie food ("flat white" coffee, meat pies, etc). it looked tasty, if a bit daunting.

― lauren (laurenp), Wednesday, 14 June 2006 12:59 (nineteen years ago)

Meat pies can be good, but mostly they're pretty bloody awful.

― Trayce (trayce), Friday, 16 June 2006 02:28 (nineteen years ago)

two weeks pass...

spam

― funny ringtones, Monday, 3 July 2006 00:47 (nineteen years ago)

If I do some grilling Tuesday (and if it hits 100 degrees again, I'm not going anywhere near the grill), I will probably make a couple of jerk burgers for my own personal consumption. I'm totally in love with Juliana Jerk Marinade, but nobody else here can stand the heat.

― I will commence to drop a knowledge bomb. (Rock Hardy), Monday, 3 July 2006 01:13 (nineteen years ago)

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